JPS63141537A - Low temperature baked food base material - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a low-temperature baked food base, and more specifically to a cone-shaped edible base for holding frozen sweets such as soft serve ice cream and ice cream, and various foods. The present invention relates to a low-temperature-fired food base useful in the manufacture of containers, edible containers called Watsuful corn, which have a small apparent specific gravity, are porous, light, and have a so-called crispy texture.

[Prior Art 1] Generally, edible containers in which frozen confections such as soft serve ice cream and ice cream are packaged and sold at stores are made using so-called water-based corn, which is made by a specialized corn manufacturer by kneading raw materials such as wheat flour with a large amount of water. The seeds are heated and baked on a high-temperature baking plate, formed into cones, packaged, and delivered to ice cream sales sites.Watsuful cones are known to be extremely crispy, so there is a small amount of Because it cannot withstand shock and is easily damaged, it is difficult to handle not only during baking, but also after baking and even at the ice cream sales site.

In order to eliminate these drawbacks, the present applicant developed a method as shown in Japanese Patent Application No. 59-269826, in which a material such as wheat flour is mixed with enough water to make it hard, and then a certain thickness is obtained. The edible container is obtained by rolling the dough into a cone shape and solidifying it immediately after baking. A method for manufacturing an edible container has been proposed.

[Problems to be Solved by the Invention] However, in the former of the above-mentioned conventional techniques, the cone-shaped edible container that has been solidified immediately after baking is shipped, so the cone-shaped edible container that has been baked and solidified may be damaged during transportation. For example, in the case of Watsuful cone, about 20 to 30% of the cone becomes unusable. In order to eliminate this drawback, it would be possible to adopt the above-mentioned manufacturing method at the user side, that is, at stores selling soft-serve ice cream, etc., but this would only require a large investment in equipment such as baking equipment and raw material preparation equipment. However, there is not much difference in the baking operation technology and handling difficulty required for DaiR, and there is not enough space for installation in stores, and there is also a need for baking technology and ice cream sales staff, as well as an 11-power amperage contract. These workers are mainly temporary employees, such as part-time workers, and there are many drawbacks such as the fact that it is difficult in practice to have these people learn the skills of baking equipment, and they cannot be hired easily.

Furthermore, among the conventional techniques, the latter has many drawbacks, such as not being able to provide a product with a crispy texture.

[Objective of the Invention 1 The purpose of the present invention is to eliminate the above-mentioned drawbacks, and to provide an edible container called Watsuful Corn, which has a small apparent density, is porous, light, and has a crispy texture. The object of the present invention is to provide a low-temperature baked food base useful for use in manufacturing.

[Technical Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention is based on a method in which a raw material such as wheat flour is mixed with water to the extent that the raw material becomes a water type, and the kneaded material is mixed with water. A predetermined amount of the material is allowed to flow down onto a baking plate and heat-processed at a relatively low temperature of about 120° C. to obtain a low-temperature baked food base.

[Embodiments of the Invention] As shown in FIG. 1 (ω, (b)), this invention adds sugar to a raw material such as wheat flour to add appropriate sweetness, and also adds a small amount of sugar to prevent burning. Put the mixture into a mixer, add the oil and fat as needed, add flavoring, egg, milk, etc., add enough water to make the baked product porous and light according to the raw materials, and knead to make aqueous raw materials. 2 is obtained. This aqueous raw material 2 is discharged in a fixed amount onto the lower plate 10a of a pair of baking plates 10 to form a disc-shaped kneaded material 2^, which is heat-processed by low-temperature baking to produce a low-temperature baked food base 11. get.

As shown in FIG. 2, this baked low-temperature baked food base 11 is made by layering the low-temperature fired food base 11 and a release material such as separation paper, wax paper, or plastic film 15 alternately, and then using a polyvinylidene film or the like. Airtight medium packaging 1
If necessary, oxygen scavenger etc. may be added to 6, or the product may be degassed, airtightly packaged and shipped, or it may be further heated to a high temperature and formed into a cylindrical, circular or dish shape to be used as an edible container. You can also do it.

Thereafter, the user, for example, an ice cream store seller, opens and takes out the packaged and shipped product in a toaster-shaped heating box 20 as shown in FIG.
Iron plate 18.18 heated between electric heaters 17 and 17
Insert the low-temperature fired food base 11 through the holder, raise the temperature to 170°C or higher, and finish firing until the surface of the base becomes slightly brown, i.e., golden brown. Finish-fired base material 11 which is the same as the product fired by the integrated firing method for final-finish firing
You can get A. And this finished fired base 1
1A is immediately fed into a well-known cone-shaped container forming machine 12 as shown in FIG. 4, formed into a cone shape, and solidified by eroding, to obtain a cone-shaped edible container 14 as shown in FIG.

In addition, if the baking plate 10 is engraved with checkered stripes 4 during low-temperature firing, the checkered pattern can be applied to the low-temperature fired food base 11, thereby making it possible to obtain the edible container 14 with checkered stripes.

This edible container 14 is slightly cooled at the same time as it is formed by the cone molding gM12, and the molding is in a hardened state, and the shape of the cone-shaped edible container 14 does not occur. It can be plated and sold in stores.

The low-humidity baked food base 11 has been heat-processed in advance, so there is almost no moisture, and the starch has been pregelatinized.The protein in the flour has also become a hardened skeleton to some extent, so it maintains flexibility and does not break even when bent, making it difficult to impact. Since there is not much loss, there is almost no damage during transportation, which solves the problem of delivery. In addition, low temperature firing (about 120") not only shortens the firing time, but also reduces changes in the surrounding environment due to dissipated hot air. In finishing firing, the wheat protein skeleton formed by low temperature firing is heated Since the curing process only causes browning of the fired surface, it not only shortens the firing time on site but also almost eliminates the problem of hot air dissipation.

In addition, to specifically explain the above example, wheat flour
100 Sugar 40 White squeezed oil 5 Flavoring, etc. 10 (Eggs, milk, 1 salt, 9 Coloring agents, etc.) Water 110 Thoroughly stir and mix to prepare a water mixture, and as shown in Fig. The fired plate 10 with the eyes 4 engraved on it is heated in advance so that its surface reaches about 120'C, and then the fired plate 10b is cooled through the hinge 10c.
After heating and firing the water species sandwiched between both firing plates 10a and 10b at 100 to 120°C for a certain period of time, the firing plate 10a is pressed onto the top surface of the firing plate 10a.
, 10b are both opened and the fired base (disc-shaped) is taken out and used as a low-temperature fired food base.

The conditions for the flow of water and low-temperature firing are as follows: 1. Amount of water per flow: approx. 259r2; Temperature of firing plates (one set of upper and lower): 120 to 150°C; 3: Distance between firing plates depends on the amount of flowing water. Determine the thickness, and this should be approximately the thickness of the fired base of the fired product.

Low-temperature firing condition 1, firing plate spacing This is the thickness of the firing base (disc-shaped fired product).

2. Firing temperature time 120℃ (baked board surface) ~ 150℃1
Time: 45 to 90 seconds 3. Situation of the fired base (disc-shaped fired product) 4: Residual moisture in the fired base (using a Get Co. moisture meter) 1. All firing plate intervals are 2.511/l.

2. Firing temperature: 120℃, 140℃, 150℃ Time: 120℃ for 60 seconds, 15 seconds, 90 seconds 140℃ for 60 seconds, 75 seconds 150℃ for 45 seconds, 60 seconds 3. Firing base (fired disk) (111) (120°, 60 seconds) Yellow, almost white, soft.

Residual moisture 19.8% (112) (120”, 75 seconds) Yellow, flexible.

Residual moisture 15.1% (113) (120', 90 seconds) Pinkish yellow, soft, same as above 14.5% (121) (140°, 60 seconds) Yellow, and hard same as above 16. 5% (122) (140°, 75 seconds) and brownish yellow.

Hard, same as above 15.3% (131) (150°, 45 seconds) Y) Yellow, Y) Hard.

Same as above 16.5% (132) (150@, 60 seconds) and brownish yellow.

) Hard, same as above 15.5% In both cases, a heat-processed food base with a 10 mm lattice of about 1.5 mm in height on both surfaces is obtained.

This can be eaten as it is because the wheat starch is pregelatinized, but if it is further heated and baked to a degree of brown color, a crispy edible container base with a pleasant mouthfeel can be obtained.

Finish baking After leaving the heated and processed food base in a cool, dark place at 10'C for 24 hours, finish baking is done using a toaster-type heater shown in Figure 3 (ω ~ (small), i.e., with nichrome wires on both sides. An iron plate 18 with a thickness of about 2111/m is placed on the surface of this heater, and this iron plate is heated to form a thermal flat plate with almost uniform temperature distribution.
11 fired products under the same conditions obtained by low temperature firing between two normal heating plates
Hang two or more of the above, one at a time, at a constant temperature for a certain period of time,
The surface of the fired base material was heated to produce a product. The surface temperature of the thermal plane plate is 180° to 190°C, and the distance between the two-handed plate is approximately 251/2
m, therefore the distance between the surface of the low-temperature fired product and the surface of the flat plate is approximately 10
mm, the results are as follows, one of the finished fired disks obtained was wrapped into a conical shape with a device before the temperature dropped and was cooled, and all products were formed into a conical shape. Got a cone. The firing status of the disc fired product that was cooled without being molded is as follows.

I got the result. All of them are crispy and delicious, but you can feel the difference in texture due to the different baking conditions.

The residual moisture was about 3.5%±0.3%, and there was a slight tendency for the conditions during low-temperature firing to affect the final firing.

[Effects of the Invention] As described above, the present invention involves adding water to a raw material such as wheat flour to an extent that the raw material becomes a water column, kneading the raw material, and then allowing a predetermined amount of the kneaded material to flow down onto a baking plate to heat the raw material at 120°C. Because the heat processing is done at a relatively low temperature of about 100°F, the baking process requires less energy than the hard sugar corn dough that is added to the raw material flour. This eliminates many of the drawbacks of conventional methods, such as the need for a small amount of material, and when shipping heat-processed material, the slightly soft material is sealed in an airtight package for transportation, which reduces the risk of damage to the material during transportation. There will be no deformation or breakage, and even if the container is slightly deformed during temporary storage, you can still obtain beautiful edible containers for cones, tarts, etc., and this is a great benefit for sellers of soft serve ice cream, etc. that use edible containers. All you need to do is install a very simple 200-300W small finishing baking machine such as a toaster type and a cone forming machine, and the installation space is small and the capital investment is low. There are many practical benefits such as no need to change the electric power ampere contract, and even inexperienced part-time workers and part-time workers can easily manage personnel management.

[Brief explanation of the drawing]

Each of the figures shows an embodiment of the present invention, and Fig. 1 (ω is a perspective view of the primary baking machine, Fig. 1 (b) is a cross-sectional view during baking, and Fig. 2 is a closed packaging). Fig. 3(a) is a perspective view of the secondary firing machine, and Fig. 3(C) is a partially cutaway sectional view of the state. ) is a cross-sectional view at the A-A line, Figure 3 (small is a cross-sectional view at the B-B line, and Figure 4 is a cross-sectional view at the B-B line).
FIG. 5 is a perspective view showing an example of an edible container obtained according to the present invention. 2... Water type, 2A... Kneaded material, 10... Baking board, 11... Low temperature fired food base. Figure (M)

Claims (1)

[Claims] It is characterized by adding water to a raw material such as wheat flour and kneading the raw material to the extent that the raw material becomes a water type, and then allowing a predetermined amount of the kneaded material to flow down onto a baking plate and heat-processing it at a relatively low temperature of about 120°C. Low-temperature baked food base.